Dry Ice is a frozen gas that is used in restaurants to create a cool, refreshing feeling. It is especially popular in the summer months. The use of dry ice in restaurants has been around for decades now. It was first introduced by the famous French chef Jean-Anthelme Brillat-Savarin in 1825. The French term for this type of ice is “cryophane.” What is Dry Ice? Dry ice is a solid form of carbon dioxide that is used in industry for a variety of purposes. It’s often used as a cooling agent for refrigeration and freezing. Dry ice is made ...Read more
